Lamb red wine & rsmry casserol
Member recipe

Lamb red wine & rsmry casserol

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

Nick Nairn's recipe from Saturday Kitchen, available on BBC Website: Cook a hearty and unctuous lamb dish and top it all off with Nick Nairn's tasty side dishes.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the casserole
  • 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/cubes
  • 2 tbsp plain white flour, seasoned
  • 1 tbsp olive oil
  • 25g/1oz butter
  • 1 tbsp tomato puree
  • 300ml/½ pint red wine
  • 300ml/½ pint chicken and beef stock
  • leaves from 1 sprig of fresh rosemary, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, cut into 1cm/½in dice
  • 1 onion, cut into 1cm/½in dice
  • 2 celery sticks, cut into 1cm/½in dice
  • salt & pepper
  • For the potato stacks
  • 4 large Maris Piper potatoes
  • 75ml/2½fl oz fruity olive oil
  • plus extra for greasing
  • 2 tbsp roughly chopped fresh rosemary
  • 1 tbsp roughly chopped fresh thyme
  • salt & pepper
  • For the braised red cabbage
  • 50g/2oz butter
  • 750g/1lb 10oz red cabbage, cored and thinly sliced
  • 2 tbsp redcurrant jelly
  • 3 tbsp red wine vinegar or sherry vinegar
  • 1 orange, finely grated zest and juice
  • 250ml/9fl oz ruby port
  • salt & pepper
  • 85g/3oz raisins


    1. 1.Preheat the oven to 180C/350F/Gas 4.
    2. 2.Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
    3. 3.Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
    4. 4.Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
    5. 5.Add a little seasoning, cover with a tight fitting lid and bake for 1-1½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
    6. 6.Remove from the oven and check the seasoning.
    7. 7.To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
    8. 8.First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
    9. 9.Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
    10. 10.Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. 11.Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
    11. 12.To make the cabbage - melt the butter in a large ovenproof saucepan.
    12. 13.Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
    13. 14.Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. 15.Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.
    14. 16.Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Jan, 2012
Great casserol. Very easy and quick to make. The meat was soft and tender, great combination of flavours. I didn't have enough lamb so I bulked it up with 2 extra carrots and 2 large parsnips. I served it with some boiled baby potatoes, steamed broccolly. And a large glass of red wine! Delicious!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.